1.
Beat the escallops out thinly with a flat meat bat or a rolling pin. Season withsalt and freshly ground black pepper and dust with
flour.

2.
Fry the escallops in the olive oil and 25g/1oz butter for 5 minutes on eachside, or until just cooked. Be careful not to overcook
them or they will dry out.Remove from the pan
and keep hot in a large, shallow serving dish.

3.
Add the remaining butter to the pan and fry the shallots over a moderate heatabout 5 minutes, or until they are soft and lightly
coloured.

4.
Stir in 60ml/2 fl.oz. brandy and simmer, stirring from time to time. When themixture is reduced by half, add the mushrooms and
chicken stock or dry whitewine. Bring to the
boil and simmer gently for a further 10 minutes.

5.
Stir in the thin cream. Season with salt, freshly ground black pepper and theremaining brandy. Simmer for 3-4 minutes.

6.
Cover the escallops with the mushroom sauce sprinkled with finely choppedparsley and serve immediately.

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